Mutton Biryani | Lonumedhu

Mutton Biryani

 

This mutton biryani is a great option for those times when you need to make your Friday feast extra special.

In our recipe we’ve used Currymia Frozen Bone In Mutton Cubes and Daawat Devaaya Basmati Rice, which we got from one of our partners Standard & Origin (S&O).

Currymia Frozen Bone In Mutton Cubes has a fresh, clean smell and when cooked, it’s not rubbery at all. Daawat Devaaya Basmati Rice is long, fluffy and aromatic making it ideal for dishes like biryani.

 

Serves: 2

 

Ingredients:

For the rice

  • 2/3 cup rice
  • 1 1/3 cup water
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 bay leaf
  • ½ tsp. salt

For the masala

  • 2 medium onions
  • 2 tomatoes
  • 3 green chillis
  • ¼ cup ghee
  • ¼ cup raw cashews
  • 1 tbsp. ginger garlic paste
  • 1 bay leaf
  • 2 tbsp. raisins
  • 450g Currymia Frozen Bone In Mutton Cubes
  • 3 tbsp. yoghurt
  • 2 tbsp. tomato paste
  • 1 tsp. chilli powder
  • 1 ½ tsp. cumin powder
  • 1 tsp. coriander powder
  • ¼ tsp. turmeric powder
  • 1 ¼ tsp. salt
  • 2/3 cup water
  • 2 tbsp. chopped coriander leaves

 

Instructions:

  1. Add Daawat Devaaya Basmati Rice, water, cinnamon stick, cardamon pods, bay leaf and salt to a pot and cook the rice on high heat for 8 minutes uncovered. Then put the lid on and cook on low heat for 5 minutes or until the rice is just cooked.
  2. Once cooked, remove the rice to a plate and discard the cinnamon stick and bay leaf.
  3. Slice the onion and tomatoes thinly and cut the green chili in half lengthwise.
  4. Heat ghee in a pot and add the onions and sauté on high heat for 3 minutes or until the onions start to caramelize. Then add the cashews and sauté for another 2 minutes or until the cashews are golden.
  5. Add the ginger garlic paste, green chili, bay leaf, raisins and give a good mix and add the Currymia Frozen Bone In Mutton Cubes and cook for 1 minute while stirring on medium high heat.
  6. Add the yogurt, tomato paste, chili powder, cumin powder, coriander powder and turmeric powder, salt, tomatoes and sauté for 1 minute.
  7. Add 2/3 cup water, cover and cook for 20 minutes on medium high heat and another 20 minutes on low heat.
  8. Add the rice, spread it to make a layer. Then sprinkle the coriander on top of the rice. Put the lid on and cook for 10 minutes on very low heat with the lid on. 
  9. Remove the lid and give it a mix. That’s it.
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